Cut each squash into spears:
Begin by cutting the ends off the squash, then cut each squash

in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way to create squares.
In a shallow dish mix oil, garlic,and herbs. Add the squash, making sure each piece is coated. Place on a cookie sheet. Sprinkle with salt and black pepper.
Roast the squash until the spears and garlic start to brown, approximately 7 to 10 minutes.

Alternatively, if you prefer to grill, place a piece of tinfoil on the grill, & grill the spears on each side for 2 minutes.

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